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Gluten-Free Coconut Cake

Gluten-Free Coconut Cake

Christy E.

"I made this for my mom's 65th birthday and frosted it with a simple vanilla buttercream. No one can tell it's gluten free!"
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Ingredients

1 h servings 345 cals
Serving size has been adjusted!
Original recipe yields 16 servings

Nutrition

  • Calories:
  • 345 kcal
  • 17%
  • Fat:
  • 22.3 g
  • 34%
  • Carbs:
  • 35.2g
  • 11%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 46 mg
  • 16%
  • Sodium:
  • 355 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
  2. Whisk flour, sugar, coconut, walnuts, baking powder, baking soda, xanthan gum, and salt together in a bowl. Add coconut milk, vegetable oil, eggs, and vanilla extract; mix until batter is smooth. Spread batter into the prepared baking dish.
  3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.

Footnotes

  • Cook's Note:
  • Two 9-inch round pans can be used in place of the 9x13-inch baking dish. Bake for 20 minutes.

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Reviews

Read all reviews 15
  1. 16 Ratings

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Most helpful positive review

Yummy, moist, easy peasy. I used Bobs Red Mill baking mix for the flour, coconut oil, and extra thick coconut milk. Cut out half a cup of sugar. Added 2 tbsp of lemon juice at the end because it...

Most helpful critical review

Followed the recipe without nuts and made it with King Arthur GF Flour. I used two 9" rounds and it baked in 20 min. (as the recipe stated) I give it 5 stars for texture and the cake baked per...

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Yummy, moist, easy peasy. I used Bobs Red Mill baking mix for the flour, coconut oil, and extra thick coconut milk. Cut out half a cup of sugar. Added 2 tbsp of lemon juice at the end because it...

Everyone who had this at Thanksgiving loved this. I made no changes but was shocked at the cost of xanthan gum. Whole Foods actually gave me a sample when the guy helping me saw I only needed ...

Followed the recipe without nuts and made it with King Arthur GF Flour. I used two 9" rounds and it baked in 20 min. (as the recipe stated) I give it 5 stars for texture and the cake baked per...

Really tasty. Made w coconut oil, coconut milk and tried with suggested sugar and reduced sugar (1cup) and whatever coconut I had on hand and always turn out great. Freezes well, does well with ...

Very good! I did cook cake five mins less for ultra moistness. For the icing I used buttercream and added coconut extract. Yum!!

An excellent recipe, my bff has celiac and I'm always looking for recipes she can have, or that I can convert so that she can have. I'm crazy about coconut, so I made the cake with 1/2 ap gf flo...

Made this on a whim, since I had most of the ingredients and expecting company for dinner. Changed a couple things. I used a gluten free flour pre-mix, 1 cup coconut sugar and 1/4 cup raw hone...

Excellent cake. Just found out that I had to go gluten free and was concerned about deserts which I need to make for my 96 year old mother who lives with me. This is now our favorite cake. Made...

I am SO HAPPY I discovered this recipe! I followed the directions, however omitted the nuts. The constancy and taste are outstanding. For frosting I made a simple powdered sugar glaze using the ...

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